Tuesday, January 21, 2014

Meatless Tuesday: Fettucine Al Marco

Every January, it seems we have an obsession with starting over: eating healthy, exercising, losing weight, etc.  Since I’m supposed to be gaining weight right now, I certainly can’t join the weight loss club.  But I can join the eating healthy and exercising club (er, maybe I should say maintain my membership in the eating healthy and exercising club?)

Here’s a fantastic recipe that I found in Diet for a Small Planet.  I love this recipe!  I’ve made it several times and each time it comes out tasting great!  It’s delicious, simple and fast.  Which is code for “even a working mom can make it on a weeknight.” 

*Please note: even though I found the original recipe in Diet for a Small Planet, I am writing it down as I make it, which has slightly different proportions/directions.

-       1 lb fettucine noodles (either plain or spinach noodles
-       2 cups spinach leaves
-       1 ½ cups cottage cheese
-       ½ cup yogurt (plain)
-       ¼ cup parmesan cheese
-       ½ cup parsley, chopped
-       1 small can sliced olives
-       Salt & pepper to taste

1.              Cook the pasta.
2.              While the pasta is cooking, combine all other ingredients, except olives, in a food processor or blender.  (I’ve done it in a blender every time I’ve made it, but I think it would be easier to do in a large food processor.)  Blend until the mixture is very smooth.  It will be a light green color.
3.              When the pasta is done, drain and then toss with the sauce and add olives.
4.              Serve immediately. (Makes about 6 servings)

Here’s the cost breakdown:

Fettucine Al Marco
1 lb fettuccine
1 1/2 cups cottage cheese
1/4 cup Parmesan
1/2 cup yogurt
1/2 cup parsely
2 cups spinach
1 small can olives
6 servings:

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  1. Oh my gosh this sounds so good!! Putting it on the menu for next week. Thanks girl!

  2. This sounds so delicious! Thank you for linking it up with recipe writers!

    Amanda Rose